Monster Chunk Cookies
Yield
3 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter, unsalted
|
|
| 1 ⅓ | cups |
brown sugar, dark
|
*
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet, cut into chunks, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter, unsalted
|
|
| 315 | ml |
brown sugar, dark
|
*
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet, cut into chunks, null, null |
|
Directions
Preheat the oven to 300℉ (150℃)
In a medium bowl, whisk together the flour, oats, baking soda, and salt.
In a large bowl with an electric mixer, cream the butter.
Beat in the sugar and continue to beat until well combined.
Beat in the eggs, one at a time, then add the vanilla.
On low speed, blend in the flour mixture, stirring in the last bit with a wooden spoon.
Stir in the chocolate chunks.
Divide the dough into 15 equal portions.
Place the portions of dough 3 inches apart on an ungreased cookie sheet and pat into disks ½-inch thick.
Bake for 20 to 22 minutes, or until lightly browned on the underside.
Cool on the cookie sheet for 1 minute, then carefully transfer.
